This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911). For more about the history of the brownie and three of our favorite brownie recipes, see "Brownie Points".
- 16 tbsp. butter, plus more for greasing
- 4 oz. unsweetened chocolate
- 2 cups sugar
- 2 eggs, beaten
- 1 1⁄2 tsp. vanilla extract
- 1 cup roughly chopped walnuts
- 1 cup flour